Buffalo Chicken Stuffed Peppers

I would eat pretty much buffalo chicken anything. Dip, wings, egg rolls, taquitos.  So, I figured why not make it a little bit healthier and make stuffed peppers. This is another great way to use chicken that is prepped for the week.  Here is how I make them.

1 large or 2 small chicken breasts, cooked and shredded

2 large green peppers

1/4-1/2 cup of buffalo sauce, depending on how spicy you like it

1 cup shredded cheddar

1 small onion, chopped

 1/2 tsp minced garlic


Preheat the oven to 375 degrees.  Add the shredded chicken, buffalo sauce, 3/4 of a cup of the cheese, onion and garlic to a large bowl.  Mix well. (You can actually stop here and use this mixture for other recipes too – wrap in egg roll wrappers, spray with oil and bake; bake and put on rolls for sandwiches; add extra cheese and put between tortillas for quesadillas.)


Cut the peppers in half lengthwise and remove the seeds, ribs and stems. Put the pepper halves in a shallow baking dish.


Fill the peppers with the buffalo chicken mixture.  The mixture should overfilled a little bit. Press the mixture in really well so the peppers stay together when you cut them. 


Cover the pan with foil and bake for 15-20 minutes. The peppers should be tender enough at this point to pierce with a fork. Take the foil off and top with the extra cheese.  Put the peppers back in the over for 5 minutes to melt the cheese.



The only thing that makes these bit better is dipping them in ranch. 🙂

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